How to fry large taro is delicious and simple

How do you make taro before you eat? Try this Hakka stir-frying method, it's simple and delicious, and the taste is super fragrant!

How do you fry big taro deliciously? Another simple method, peel and cut the big fish head into shreds, put oil in the pot, add green onion and ginger to stir-fry, add taro shreds to stir-fry, then add seasonings, stir-fry evenly.

How to fry taro is delicious and simple, the chef teaches you by hand, it is really fragrant.

You can make a dish of stir-fried chicken with taro. Taro roast chicken is a home-cooked dish, the main ingredient is taro and chicken, meat and vegetarian dishes, not only the color is beautiful, the nutrition is also comprehensive, the taste is fresh and rich blended with each other, very delicious to eat. Here's a brief introduction to how to make this stir-fried chicken with taro.

Ingredients for stir-fried chicken with taro:200g chicken, 100g taro, green onion, ginger, garlic, star anise, cooking wine, dark soy sauce.

How to fry chicken with taro:

1. Cut the chicken into pieces and wash them, skim off the blood foam and remove them for later use.

2. After peeling the taro, cut it into pieces and soak it in water, and it is best to wear disposable gloves when removing the taro scalp.

3. Pour oil into the pot, add green onions, ginger slices, loose garlic cloves, star anise, and stir-fry until fragrant.

4. Add the blanched chicken pieces and stir-fry for two or three minutes, then pour in cooking wine and dark soy sauce to color. Pour boiling water over the chicken pieces, cover the pot and simmer over medium-low heat for half an hour.

5. When the soup is halfway through, add 2 tablespoons of sugar and an appropriate amount of salt, add taro pieces and simmer for another 15 minutes.

6. After the taro can be easily passed through with chopsticks, you can collect the juice on high heat, and finally sprinkle some chives to enjoy it in the pot.

Edible value:

1. The nutritional value of taro is also very high, the starch content in the tuber is 70%, which can be used as food and vegetables, and is a tonic suitable for all ages. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other components.

2. The content of potassium sulfate amino acids in chicken is very rich, so it can make up for the shortage of beef and pork. At the same time, because chicken contains more vitamin A than other meats, and although it is inferior to vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

The taro is cut into slices, so it is also very delicious to stir-fry, and you can also fry the shredded taro, add the pickled ginger and sea pepper to fry the spicy taro shreds, and it also has a unique flavor to eat.

3 Remove the cooked taro, soak it in cold water for a while, cool it faster, and then cut it into thin slices4 Heat the pan Pour in cooking oil Pour the minced garlic into the pot and stir-fry until fragrant, then pour in the taro, quickly stir-fry a dozen back and forth, add a small amount of boiling water to moisten the pot and boil.

5 Pour in salt, soy sauce and chicken powder, stir-fry evenly, finally sprinkle in chili flakes, stir-fry, remove from the pot and put on a plate.

Here's how:Ingredients: 500 grams of taro, 1 green onion, 2 slices of ginger, 2 grams of salt, 2 teaspoons of dark soy sauce, appropriate amount of water, 1 2 shallots.

1. Put the taro in a pot and brush it with a brush.

2. Peel and cut the hob pieces and soak them in cold water.

<>4. Add the taro cubes with controlled moisture and stir-fry.

5. Add salt.

6. Add dark soy sauce.

7. Stir-fry for a while, add an appropriate amount of water, cover and simmer.

8. Sprinkle with shredded shallots until the soup is dry, and the taro is soft.

9. Finished product of vegetarian roasted taro.

Taro delicious recipe.

1 taro, 2 sausages, a handful of dried shrimps, an appropriate amount of salt, an appropriate amount of pepper, 250 grams of sticky rice flour, 360 ml of water, an appropriate amount of chopped green onions, an appropriate amount of cooked crushed peanuts, and a reasonable amount of cooked white sesame seeds.

Steps] Wash the sausage and cut it into small pieces with a knife for later use.

2.Prepare a taro, preferably with snowflakes in it, eat the flour, remove the skin, then cut into thin slices, and finally cut into thin strips.

3.Prepare a handful of dried shrimp, clean them, and use kitchen paper to absorb the moisture.

4.Pour oil from the pot, add dried shrimp, taro and sausage under the heat of oil, stir-fry until fragrant, then add salt, appropriate amount of pepper, stir-fry evenly and put it out for later use.

Put the sticky rice noodles in a basin, add 360ml of water, and stir well.

6.Then add the stir-fried ingredients to it, stir and mix well.

7.Prepare a deep dish mold, brush it with oil all around, then pour in the ingredients and shake it flat.

8.Bring water to a boil and put it on a plate. Bring water to a boil and steam over high heat for 30 minutes. The plate is so deep that it will be steamed for a longer time.

9.After steaming, take it out and you're done. Let it cool at room temperature.

10.Sprinkle a little cooked crushed peanuts on the surface, an appropriate amount of cooked sesame seeds, and sprinkle some chopped green onions. Then cut it into small pieces with a knife and you're good to go.

11.You can also make taro cake with a little flavor. Finely chop the garlic into a bowl and add an appropriate amount of light soy sauce, stir well, and then put it on top of the small pieces of taro cake. Eating garlic is rich and full of flavor.

The delicious and simple way to cook the taro is to boil the sugar water, the materials required are not many and the steps are simple, the specific method is as follows:

Ingredients: appropriate amount of taro, 3 tablespoons of brown sugar, 1 handful of rock sugar.

Excipients: appropriate amount of water.

Steps: 1. Peel the taro.

2. Cut into small pieces, put them in a pot, add a small half pot of water, and bring to a boil.

3. After blanching, remove the mucus from the surface and rinse it clean.

4. Change the water in the pot, add the previously blanched taro pieces, cook over high heat, and add 1 handful of rock sugar, the taste is better.

5. After boiling over high heat, add brown sugar. Stir well to color, continue to reduce the heat and simmer.

6. Cook until the taro blooms, and you can easily poke it with a shovel.

7. Serve on a plate.

Ingredients: 1 taro, half an onion, half a red pepper, 1 clove of garlic, 2 green onions, 1 small piece of ginger, oil, salt, soy sauce, chili powder, chicken essence. Peel the taro and cut it into thin slices, put it in hot water to rinse off the surface starch, and remove the water control.

Shred onion, red pepper and ginger; Finely chop the garlic; Chop the green onion. Pour oil into the pan, bring to a boil, put the taro in and fry until slightly golden brown, remove and drain the oil. <

1. Prepare ingredients: 1 taro, half an onion, half a red pepper, 1 clove of garlic, 2 green onions, 1 small piece of ginger, oil, salt, soy sauce, chili powder, and chicken essence.

2. Peel the taro and cut it into thin and uniform slices, put it in hot water to rinse off the surface starch, and remove the water.

3. Shred onion, red pepper and ginger; Finely chop the garlic; Chop the green onion.

4. Pour oil into the pan, bring to a boil and fry the taro until slightly golden brown.

5. Remove and drain the oil.

6. Leave the bottom oil in the pot, fry the ginger and garlic, add the shredded onion and red pepper and stir-fry until fragrant.

7. Pour in the taro slices, add soy sauce and chili powder and stir-fry.

8. Add salt and chicken essence to taste, sprinkle with chopped green onion and get out of the pot.

Rinse the taro and steam it in a pot for 10 minutes, peel it after passing through the water, and then cut the taro into small pieces. After the oil in the pot is hot, pour in the taro, fry until the surface is slightly yellow, then add light soy sauce, add an appropriate amount of cold water, turn on the high heat and slowly boil until the soup becomes thicker, pour sesame oil, sprinkle with chopped green onions, and you can get out of the pot.

How to do Taro Nianqing.

Ingredients: taro, light soy sauce, sesame oil, shallots.

1. First rinse the prepared taro, then put it in the pot and steam it for about 10 minutes, then put the taro in cold water for a while, so that it is easy to peel, and cut the taro into small pieces after peeling.

2. Heat oil in a pot, pour in the taro, fry until the surface is slightly yellow, then add light soy sauce to the taro, pour an appropriate amount of cold water, and the taro is less than half of it.

3. The soup boiled into the pot slowly thickens over high heat, drizzled with an appropriate amount of sesame oil, and then sprinkled with chopped green onions on top of the positive liquid, and the delicious taro is ready, which looks appetizing.

Everyone must have eaten taro, and everyone can also see it in supermarkets and vegetable fields, including small taro and large taro. It is more convenient to clean and peel large taro, so how to make it delicious?

Ingredients: 400 grams of pork belly with skin, 400 grams of taro. 800 grams of seasoning salad oil, 15 grams of Shao wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 star anise, 2 cloves of garlic.

Method: 1. Put the whole pork belly in boiling water and cook it over high heat for 15 minutes, take it out and marinate it with 45 grams of soy sauce for 10 minutes, then put it in the salad oil that is burned to 50% hot and fry it over medium heat for 2 minutes until the surface of the pork belly is colored, and immediately put it into cold water to soak after taking it out.

2. Peel the taro, cut it into large slices with a length and width of 7 cm and a thickness of 7 cm, put it in the salad oil that is burned to 50% hot, soak it in medium heat and fry it for 2 minutes, then remove it to control the oil.

3. Cut the pork belly into thick slices of the same size as taro, fry it again in the salad oil that is burned to 50% hot for 2 minutes, take it out and then put it into a bowl in the form of a piece of meat and taro, and pour the juice prepared with Shao wine, 30 grams of soy sauce, sugar, 100 grams of water, star anise and garlic.

4. Steam the bowl with meat and taro on high heat for 40 minutes, pour the soup into the pot after taking it out, pick out the star anise and garlic, buckle the meat and taro into the plate, thicken the soup with water starch, and pour it on the meat and taro.

Tips: Pork belly must be selected with three layers of meat with skin, its meat is firm and square-shaped, and a toothpick is used to pierce holes in the meat skin before frying, so that the fat can be removed, and it will not be greasy.

The large taro braised is delicious, and the method is as follows:Ingredients: 300 grams of taro, 150 grams of pork belly, corn oil.

Amount. Excipients: appropriate amount of green onions, pepper.

Appropriate amount, appropriate amount of ginger powder, 10 grams of fresh soy sauce in June.

Steps: 1. Prepare materials.

2. Wash the green onions and cut them into cubes.

3. The taro scalp is removed, washed and cut into pieces.

4. Wash and slice the pork.

5. Heat oil in a pot and add the meat slices.

6. Stir-fry to change color, add June fresh soy sauce, pepper and ginger powder.

7. Stir-fry evenly and until fragrant.

8. Add the taro.

9. Stir-fry evenly.

10. Add the water that has overflowed the ingredients, cover the pot, bring to a boil over high heat, and simmer over medium heat for about 20 minutes.

11. Reduce the juice over high heat.

12. Stir-fry evenly, add green onions and stir-fry evenly, then serve on a plate.

You need to prepare meat, pepper, ginger, soy sauce, salt, shallots and taro, first remove the skin of the taro, clean it and cut it in half, then add an appropriate amount of oil to the pot, put the pepper in, add some green onions and ginger in order to stir-fry, put the meat in and pour some soy sauce, and then put the taro into the pot, add soy sauce, vinegar and stir-fry evenly, add an appropriate amount of water to stew slowly after the taro is fried, like more soup on the stew time is shorter, like some dry, then stew until the soup is thick and then put it out to eat.

Nutritional value of taro.

Taro contains trace elements, which can make teeth healthier, it also contains B vitamins, vitamin C, saponins, hydrochloric acid, carotene, potassium, magnesium, calcium, protein, which can prevent tooth decay and clean teeth.

Eating some taro can improve immunity and prevent cancer, for patients after cancer surgery and during chemotherapy, eating some taro appropriately can play a role in assisting the disease.

Taro is very rich in nutrients, can be eaten as a vegetable, can be eaten as food, can be well digested by the body, can be made into corn when processing taro, can also be made into taro flour.

Pro: Prepare taro, salt, chicken powder, cooking oil, soy sauce.

1 Wash the taro and put it in the pot Put some water in the pot Cover the pot and cook the taro over high heat The process is about 15 minutes 2 Next, process the ingredients Wash the chili pepper and cut off the two ends Finely chop the garlic cloves, peel the skin, chop into minced garlic and set aside.

3 Take out the cooked taro, soak it in cold water for a while, accelerate the cooling, and then cut it into thin slices4 Heat the pan Pour in cooking oil Pour the minced garlic into the pot and stir-fry until fragrant Then pour in the taro Quickly stir-fry a dozen back and forth Add a small amount of boiling water to moisten the pot and boil 5 Pour in salt, soy sauce, chicken powder, stir-fry evenly, and finally sprinkle in the chili flakes After stir-frying, remove from the pot and put on a plate.

The taro is stewed first and peeled off the skin, put oil in the pot, first put some chili sauce and pickled pepper and stir-fry until fragrant, and then put the keel meat stewed in advance and fry until fragrant, then pour in the taro, pour some water, adjust the taste, and cook until the flavor can be out of the pot.